Directions:
- In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil.
- Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.27 Kcal (1697 kJ) | ||
| Calories from fat | 135.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.01g | 23% | |
|---|---|---|---|
| Cholesterol | 44.6mg | 15% | |
| Sodium | 915.16mg | 38% | |
| Potassium | 579.29mg | 12% | |
| Total Carbs | 54.34g | 18% | |
| Sugars | 14.36g | 57% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 13.03g | 26% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 2.5mg | 14% | |
| Calcium | 177.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 134.27 Kcal (562 kJ) | ||
| Calories from fat | 44.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 23% | |
|---|---|---|---|
| Cholesterol | 14.78mg | 15% | |
| Sodium | 303.2mg | 38% | |
| Potassium | 191.92mg | 12% | |
| Total Carbs | 18g | 18% | |
| Sugars | 4.76g | 57% | |
| Dietary Fiber | 0.92g | 11% | |
| Protein | 4.32g | 26% | |
| Vitamin C | 7.2mg | 36% | |
| Iron | 0.8mg | 14% | |
| Calcium | 58.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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